Toasty corn tortillas, pan fried eggs, and fresh pico de gallo, huevos rancheros are a quick and easy camping breakfast.
8oz.jar salsa verde
1limecut into wedges
8ozpico de gallo(store bought, or see recipe below)
Fresh Pico de Gallo
handful of cherry tomatoeshalved or quartered
1jalapenode-seeded and minced
Make the pico de gallo: Halve or quarter the tomatoes, dice the onion, de-seed and mince the jalapeno, and chop the cilantro. Place in a small bowl and add the juice of a lime and a pinch of salt. Set aside. (Note: You can also use store bought pico de gallo!)
Pour the salsa verde into a small pot and set over medium-low heat. Bring to a simmer and let it reduce and thicken a bit.
Heat a skillet over medium-high heat, then add a touch of cooking oil. Toast the tortillas in the pan until browned in spots, then set aside.
Reduce heat to medium. Add more oil to the pan if needed (be generous!).
Crack the eggs into the skillet. Cook, tilting the pan as needed to evenly distribute the oil around the edges, until the eggs are done to your liking.
To serve, lay two toritillas on a plate and set the eggs on top. Pour the warmed salsa verde over the tops, then top with pico de gallo, avocado, cilantro, a pinch of salt, and a squeeze of lime.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/huevos-rancheros-verdes/